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Guns, Germs, and Steel: The Fates of Human Societies
by Jared Diamond

Language

English

Pages

528

Publication Date

March 07, 2017

Product Description
Customer Reviews
<p><strong>"Fascinating.... Lays a foundation for understanding human history."—Bill Gates</strong></p><br />In this "artful, informative, and delightful" (William H. McNeill, <em>New York Review of Books</em>) book, Jared Diamond convincingly argues that geographical and environmental factors shaped the modern world. Societies that had had a head start in food production advanced beyond the hunter-gatherer stage, and then developed religion --as well as nasty germs and potent weapons of war --and adventured on sea and land to conquer and decimate preliterate cultures. A major advance in our understanding of human societies, <em>Guns, Germs, and Steel</em> chronicles the way that the modern world came to be and stunningly dismantles racially based theories of human history. Winner of the Pulitzer Prize, the Phi Beta Kappa Award in Science, the Rhone-Poulenc Prize, and the Commonwealth club of California's Gold Medal.
Bourbon: A History of the American Spirit
by Dane Huckelbridge

Language

English

Pages

293

Publication Date

April 01, 2014

Product Description
Customer Reviews
<p><strong>“THE DEFINITIVE HISTORY OF BOURBON.”—<em>Sacramento Bee</em></strong></p><p><strong>A Southern Independent Booksellers Alliance Bestseller</strong></p><p><strong>A ROLLICKING BIOGRAPHY OF BOURBON WHISKEY THAT DOUBLES AS “A COMPLEX AND ENTERTAINING” (<em>WALL STREET JOURNAL</em>) HISTORY OF AMERICA ITSELF</strong></p><p>Few products are so completely or intimately steeped in the American story as bourbon whiskey. As Dane Huckelbridge's masterfully crafted history reveals, the iconic amber spirit is the American experience, distilled, aged, and sealed in a bottle.</p>
The Truth About Animals: Stoned Sloths, Lovelorn Hippos, and Othe...
by Lucy Cooke

Language

English

Pages

330

Publication Date

April 17, 2018

Product Description
Customer Reviews
<div><b>Mary Roach meets Bill Bryson in this "surefire summer winner" (Janet Maslin, <i>New York Times</i>), an </b><b>uproarious tour of the basest instincts and biggest mysteries of the animal world</b></div><div><br /></div><div>Humans have gone to the Moon and discovered the Higgs boson, but when it comes to understanding animals, we've still got a long way to go. Whether we're seeing a viral video of romping baby pandas or a picture of penguins "holding hands," it's hard for us not to project our own values--innocence, fidelity, temperance, hard work--onto animals. So you've probably never considered if moose get drunk, penguins cheat on their mates, or worker ants lay about. They do--and that's just for starters. In <i>The Truth About Animals</i>, Lucy Cooke takes us on a worldwide journey to meet everyone from a Colombian hippo castrator to a Chinese panda porn peddler, all to lay bare the secret--and often hilarious--habits of the animal kingdom. Charming and at times downright weird, this modern bestiary is perfect for anyone who has ever suspected that virtue might be unnatural.</div><div><br /></div>
The Food Lab: Better Home Cooking Through Science
by J. Kenji López-Alt

Language

English

Pages

962

Publication Date

September 21, 2015

Product Description
Customer Reviews
<p><strong>A <em>New York Times</em> Bestseller<br /><br />Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award<br /><br /><br /><br />"The one book you must have, no matter what you’re planning to cook or where your skill level falls."—<em>New York Times Book Review</em></strong></p><br /><p>Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time?</p><br /><p>As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In <em>The Food Lab</em>, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.</p>
Never Home Alone: From Microbes to Millipedes, Camel Crickets, an...
by Rob Dunn

Language

English

Pages

278

Publication Date

November 06, 2018

Product Description
Customer Reviews
<b>A natural history of the wilderness in our homes, from the microbes in our showers to the crickets in our basements</b><br /><br />Even when the floors are sparkling clean and the house seems silent, our domestic domain is wild beyond imagination. In <i>Never Home Alone</i>, biologist Rob Dunn introduces us to the nearly 200,000 species living with us in our own homes, from the Egyptian meal moths in our cupboards and camel crickets in our basements to the <i>lactobacillus </i>lounging on our kitchen counters. You are not alone. Yet, as we obsess over sterilizing our homes and separating our spaces from nature, we are unwittingly cultivating an entirely new playground for evolution. These changes are reshaping the organisms that live with us--prompting some to become more dangerous, while undermining those species that benefit our bodies or help us keep more threatening organisms at bay. No one who reads this engrossing, revelatory book will look at their homes in the same way again.<br /><br />
This Blessed Earth: A Year in the Life of an American Family Farm
by Ted Genoways

Language

English

Pages

232

Publication Date

September 19, 2017

Product Description
Customer Reviews
<p><strong>Winner of the Stubbendieck Great Plains Distinguished Book Prize<br /><br />2019 selection for the One Book One Nebraska and All Iowa state reading programs<br /><br /><br /><br />"Genoways gives the reader a kitchen-table view of the vagaries, complexities, and frustrations of modern farming…Insightful and empathetic." —<em>Milwaukee Journal Sentinel</em></strong></p><br /><p>The family farm lies at the heart of our national identity, and yet its future is in peril. Rick Hammond grew up on a farm, and for forty years he has raised cattle and crops on his wife’s fifth-generation homestead in Nebraska, in hopes of passing it on to their four children. But as the handoff nears, their family farm—and their entire way of life—are under siege on many fronts, from shifting trade policies, to encroaching pipelines, to climate change. Following the Hammonds from harvest to harvest, Ted Genoways explores the rapidly changing world of small, traditional farming operations. He creates a vivid, nuanced portrait of a radical new landscape and one family’s fight to preserve their legacy and the life they love.</p>
The Botany of Desire: A Plant's-Eye View of the World
by Michael Pollan

Language

English

Pages

304

Publication Date

June 12, 2001

Product Description
Customer Reviews
<b>The book that helped make Michael Pollan, the <i>New York Times</i> bestselling author of <i>Cooked</i> and <i>The Omnivore’s Dilemma, </i>one of the most trusted food experts in America</b><br /><br />In 1637, one Dutchman paid as much for a single tulip bulb as the going price of a town house in Amsterdam. Three and a half centuries later, Amsterdam is once again the mecca for people who care passionately about one particular plant—though this time the obsessions revolves around the intoxicating effects of marijuana rather than the visual beauty of the tulip. How could flowers, of all things, become such objects of desire that they can drive men to financial ruin?<br /><br /> In <i>The Botany of Desire,</i> Michael Pollan argues that the answer lies at the heart of the intimately reciprocal relationship between people and plants. In telling the stories of four familiar plant species that are deeply woven into the fabric of our lives, Pollan illustrates how they evolved to satisfy humankinds’s most basic yearnings—and by doing so made themselves indispensable. For, just as we’ve benefited from these plants, the plants, in the grand co-evolutionary scheme that Pollan evokes so brilliantly, have done well by us. The sweetness of apples, for example, induced the early Americans to spread the species, giving the tree a whole new continent in which to blossom. So who is really domesticating whom?<br /><br /> Weaving fascinating anecdotes and accessible science into gorgeous prose, Pollan takes us on an absorbing journey that will change the way we think about our place in nature.<br /><br /><br /><i>From the Hardcover edition.</i>
The Old Farmer's Almanac 2019
by Old Farmer's Almanac

Language

English

Pages

304

Publication Date

September 04, 2018

Product Description
Customer Reviews
<DIV>America’s oldest and largest farmer’s almanac is back with its famous 80% accurate long-range weather predictions for 2019! As it has been since 1792 when George Washington was still in office, <I>The Old Farmer’s Almanac</I> is jam-packed with gardening advice and charts, notable astronomical events, folklore, humor, contests, husbandry, best fishing days, home remedies, wisdom, recipes, cultural and culinary trends, and more—too much more to mention.<BR /><BR /> Makes a wonderful stocking stuffer and not just because it will fit inside one! The price is modest to begin with, plus it’s a gift that will be read and appreciated all year long!<BR /> Printed in the USA.</DIV>
The Noma Guide to Fermentation (Foundations of Flavor)
by , David Zilber

Language

English

Pages

456

Publication Date

October 16, 2018

Product Description
Customer Reviews
<DIV><B><I>New York Times</I> Bestseller</B><BR /><BR /><B>Named one of the Best Cookbooks of the Year by the <I>Chicago Tribune, New York Times, Boston Globe, San Francisco Chronicle, Atlanta Journal-Constitution, Houston Chronicle, Esquire, GQ, Eater</I>, and more</B><BR /><BR /><B>Named one of the Best Cookbooks to Give as Gifts by <I>Food & Wine, Bon Appétit, Esquire, Field & Stream, New York Magazine’s The Strategist, The Daily Beast, Eater, Vogue, Business Insider, GQ, Epicurious</I>, and more</B><BR /><BR /><B>“An indispensable manual for home cooks and pro chefs.” —<I>Wired</I></B><BR /><BR />At Noma—four times named the world’s best restaurant—every dish includes some form of fermentation, whether it’s a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind Noma’s extraordinary flavor profiles.<BR /><BR /> Now René Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant’s acclaimed fermentation lab, share never-before-revealed techniques to creating Noma’s extensive pantry of ferments. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks. With more than 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, <I>The Noma Guide to Fermentation</I> takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. And—perhaps even more important—it shows how to use these game-changing pantry ingredients in more than 100 original recipes.<BR /><BR /> Fermentation is already building as the most significant new direction in food (and health). With <I>The Noma Guide to Fermentation</I>, it’s about to be taken to a whole new level.</DIV>
How To Brew: Everything You Need to Know to Brew Great Beer Every...
by John J. Palmer

Language

English

Pages

606

Publication Date

May 23, 2017

Product Description
Customer Reviews
<span><span>Fully revised and expanded, How to Brew is the definitive guide to making quality beers at home. Whether you want simple, sure-fire instructions for making your first beer, or you’re a seasoned homebrewer working with all-grain batches, this book has something for you. Palmer adeptly covers the full range of brewing possibilities—accurately, clearly and simply. From ingredients and methods to recipes and equipment, this book is loaded with valuable information for any stage brewer.</span></span>

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